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Yet another Super Isol Question - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Yet another Super Isol Question

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  • Yet another Super Isol Question

    Hi all,
    I recently purchased all the gear I need for my oven, including the insulating board to go under my floor tiles. I am wondering however, since the plans call for 2 inches of super isol and the board i have is only one inch thick, do I need to double up on my board to get the required thickness? I purchased the stuff from Darley in Victoria, Australia. Anyone else do the same and have the same question? Or perhaps you just went ahead with the board the way it was? If anyone can let me knnow it would be great thanks.

  • #2
    Re: Yet another Super Isol Question

    I would be tempted to go up to 2" if it isn't too expensive. The labor/effort is almost zero, and I think your oven would do a better job of holding heat in the cooking floor.

    James
    Last edited by james; 02-18-2008, 03:03 PM.
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      Re: Yet another Super Isol Question

      I agree with James, this is something you can't change later. I've bought into the extra insulation and have 3" insul. board underneath and have bought ceramic blanket that should provide 3" of dome coverage. Two benefits I believe will be are less wood required to heat the dome and that the heat will be retained for a longer time. My two cents.
      RCLake

      "It's time to go Vertical"
      Oven Thread

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